CN101243845A - Fish noodle and producing method thereof - Google Patents

Fish noodle and producing method thereof Download PDF

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Publication number
CN101243845A
CN101243845A CNA2008100470567A CN200810047056A CN101243845A CN 101243845 A CN101243845 A CN 101243845A CN A2008100470567 A CNA2008100470567 A CN A2008100470567A CN 200810047056 A CN200810047056 A CN 200810047056A CN 101243845 A CN101243845 A CN 101243845A
Authority
CN
China
Prior art keywords
fish
flour
starch
noodle
salt
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CNA2008100470567A
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Chinese (zh)
Inventor
胡秋波
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
WUHAN XINZHOU ZHANGDIAN FISH NOODLES CO Ltd
Original Assignee
WUHAN XINZHOU ZHANGDIAN FISH NOODLES CO Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by WUHAN XINZHOU ZHANGDIAN FISH NOODLES CO Ltd filed Critical WUHAN XINZHOU ZHANGDIAN FISH NOODLES CO Ltd
Priority to CNA2008100470567A priority Critical patent/CN101243845A/en
Publication of CN101243845A publication Critical patent/CN101243845A/en
Pending legal-status Critical Current

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Abstract

The invention relates to fish noodle and the production method, belonging to technical field of food processing, which is prepared through mixing the following raw material according to weight percentage: pelletizing fish starch 40 to 50 %, flour 40 to 46%, table salt 1 to 3%, starch 1 to 5%, egg white 0.5 to 5%, rotary drumvacuum 0.5 to 1%. Glutamate in fish meat and glutamate in flour can be produced into a net shaped gluten structure by the rotary drumvacuum added into the invention through common frame and cross-linkage, thereby closely binding flour and fish meat and enabling flour elastic with strong binding force; thus adding proportion of fish meat can be improved to enhance the flavor and the texture of fish noodle; egg white added into the fish noodle can enable noodle to have lofty flavor, thereby furthermore improving flavor of fish noodle.

Description

Fish face and production method thereof
Technical field
The invention belongs to food processing technology field, specifically a kind of fish face and production method thereof.
Background technology
China is fresh-water fishes big producing countries, and the gross annual output amount is above 1,900 ten thousand tons.Except that marketing fresh, there are the part fresh-water fishes to be processed to refrigerated products, dry-salt (smoking) goods, surimi product, tin product and animal protein feed etc.In China, processing of aquatic products is with a long history, and Development and Production goes out many traditional converted products with Chinese culture characteristic, as fish face, fish milk etc., is subjected to domestic and international consumer's popular welcome.The fish face is particularly traditional native article in Hubei Province of China.Tradition fish face is to be raw material with the fresh fish flesh of fish, Strong flour, high-quality starch, salt etc., through Minced Steak, close face, roll skin by hand, cook, cool off, roll, chopping, dry naturally or a kind of dried noodle goods that sequence traditional handicrafts such as artificial drying and packing are processed into.The welcome nutritious because of it, that unique flavor is subjected to domestic and international consumer, Chinese fish face once obtained Panamanian international fair gold medal.
Tradition fish face mainly adopts manual dough is rolled to make very thin dough sheet, cooks typing rapidly improving the intensity of dough sheet, through cooling with suitably after the dehydration, rolls, chopping and drying again.For improving its transparency, improving color and luster, generally add the more flesh of fish and starch, therefore the cohesive force of the flesh of fish and starch dough is relatively poor, and especially the cohesive force of the ripe back of boiling dough can be poorer, causes the mouthfeel of fish face very poor, and the consumer is unwilling to eat.In order to increase the cohesive force of fish face, often need to increase the ratio of flour, and the ratio of flour increases excessive, the relative ratio that will reduce the flesh of fish, makes the fish face lose the local flavor and the mouthfeel of " fish " again.Especially in order to improve the utilization rate of the flesh of fish, the fish-bone that existing production method often will have a small amount of flesh of fish is milled to micronized fish slurry and is added in the fish face and goes, and can influence the cohesive force of dough so more.The patent No. is that the patent of invention of ZL200310111591.1 discloses a kind of fish face and production method thereof, and it has flesh of fish utilization rate height, the advantage of no fishy smell, but there is the relatively poor and bad problem of mouthfeel of cohesive force of dough in it.Though it has added konjaku glucomannan as binding agent, the ratio of its flesh of fish and flour mostly is 0.3: 1 most, has lost the local flavor and the mouthfeel of " fish " like this.
Summary of the invention
The objective of the invention is to overcome the defective of prior art, a kind of new fish face and production method thereof are provided, it has solved the relatively poor and bad problem of mouthfeel of cohesive force that there is dough in existing product.
Technical scheme of the present invention is achieved in that it is mixed with by following raw materials by weight and forms:
Micronize fish slurry 40-50%, flour 40-46%, salt 1-3%, starch 1-5%, the clear 0.5-5% of egg, TGase 0.5-1%.
Optimized technical scheme of the present invention is:
Clear 0.5%, the TGase 0.5% of micronize fish slurry 48%, flour 46%, salt 3%, starch 2%, egg.
Preparation method of the present invention may further comprise the steps:
A, micronize fish slurry 40-50%, flour 40-46%, salt 1-3%, starch 1-5%, the clear 0.5-5% of egg, TGase 0.5-1% mixed by weight percentage stirred 3-5 minute, make dough;
B, the dough that mixes rolled make the forming surface that thickness is 1mm, again forming surface is rolled into web-like;
C, the forming surface of web-like was placed on the food steamer boiling 20 minutes, the fish face is promptly ripe;
The section of being cut into 2mm with slicer after 2 hours is put in D, the fish face cold that boiling is ripe;
E, the fish face that cuts is carried out vacuum packaging with air-dry machine is air-dry.
The present invention has added TGase, it can be cross-linked to form netted gluten structure with glutamic acid in the flesh of fish and the common frame of the glutamic acid in the flour, the flour and the flesh of fish are bonded together closely, be that dough had both had elasticity, cohesive force is strong again, so just can improve the additional proportion of the flesh of fish, increase the local flavor and the mouthfeel of " fish " face.It is clear to have added egg among the present invention simultaneously, can make face that bulk taste is arranged, and has further improved the taste of fish face, and the consumer likes very much.
The specific embodiment
Below in conjunction with embodiment the present invention is further described:
Embodiment 1
A, micronize fish slurry 40%, flour 46%, salt 3%, starch 5%, egg is clear 5%, TGase 1% mix stirring 3-5 minute by weight percentage, make dough;
B, the dough that mixes rolled make the forming surface that thickness is 1mm, again forming surface is rolled into web-like;
C, the forming surface of web-like was placed on the food steamer boiling 20 minutes, the fish face is promptly ripe;
The section of being cut into 2mm with slicer after 2 hours is put in D, the fish face cold that boiling is ripe;
E, the fish face that cuts is carried out vacuum packaging with air-dry machine is air-dry.
Embodiment 2
A, micronize fish slurry 50%, flour 40%, salt 2%, starch 4%, egg is clear 3%, TGase 1% mix stirring 3-5 minute by weight percentage, make dough;
B, the dough that mixes rolled make the forming surface that thickness is 1mm, again forming surface is rolled into web-like;
C, the forming surface of web-like was placed on the food steamer boiling 20 minutes, the fish face is promptly ripe;
The section of being cut into 2mm with slicer after 2 hours is put in D, the fish face cold that boiling is ripe;
E, the fish face that cuts is carried out vacuum packaging with air-dry machine is air-dry.
Embodiment 3
A, micronize fish slurry 48%, flour 46%, salt 3%, starch 2%, clear 0.5% TGase 0.5% of egg are mixed stirring 3-5 minute by weight percentage, make dough;
B, the dough that mixes rolled make the forming surface that thickness is 1mm, again forming surface is rolled into web-like;
C, the forming surface of web-like was placed on the food steamer boiling 20 minutes, the fish face is promptly ripe;
The section of being cut into 2mm with slicer after 2 hours is put in D, the fish face cold that boiling is ripe;
E, the fish face that cuts is carried out vacuum packaging with air-dry machine is air-dry.

Claims (3)

1, a kind of fish face, it is mixed with by following raw materials by weight and forms: micronize fish slurry 40-50%, flour 40-46%, salt 1-3%, starch 1-5%, the clear 0.5-5% of egg, TGase 0.5-1%.
2, fish face according to claim 1, wherein it is mixed with by following raw materials by weight and forms:
Clear 0.5%, the TGase 0.5% of micronize fish slurry 48%, flour 46%, salt 3%, starch 2%, egg.
3, a kind of preparation method of fish face, it may further comprise the steps:
A, micronize fish slurry 40-50%, flour 40-46%, salt 1-3%, starch 1-5%, the clear 0.5-5% of egg, TGase 0.5-1% mixed by weight percentage stirred 3-5 minute, make dough;
B, the dough that mixes rolled make the forming surface that thickness is 1mm, again forming surface is rolled into web-like;
C, the forming surface of web-like was placed on the food steamer boiling 20 minutes, the fish face is promptly ripe;
The section of being cut into 2mm with slicer after 2 hours is put in D, the fish face cold that boiling is ripe;
E, the fish face that cuts is carried out vacuum packaging with air-dry machine is air-dry.
CNA2008100470567A 2008-03-13 2008-03-13 Fish noodle and producing method thereof Pending CN101243845A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CNA2008100470567A CN101243845A (en) 2008-03-13 2008-03-13 Fish noodle and producing method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CNA2008100470567A CN101243845A (en) 2008-03-13 2008-03-13 Fish noodle and producing method thereof

Publications (1)

Publication Number Publication Date
CN101243845A true CN101243845A (en) 2008-08-20

Family

ID=39944708

Family Applications (1)

Application Number Title Priority Date Filing Date
CNA2008100470567A Pending CN101243845A (en) 2008-03-13 2008-03-13 Fish noodle and producing method thereof

Country Status (1)

Country Link
CN (1) CN101243845A (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103229947A (en) * 2013-03-30 2013-08-07 安徽金禾粮油集团有限公司 Nutritional fine dried noodle containing Crateva unilocularis and fishbone paste, and preparation method thereof
CN103549508A (en) * 2013-11-01 2014-02-05 湖北省夫子河萧莉食品有限公司 Arrowroot fish noodles and preparation method thereof
CN104095251A (en) * 2014-05-07 2014-10-15 安徽艳平农产品加工有限公司 Manufacturing method for fish noodles
CN104432218A (en) * 2014-11-16 2015-03-25 吴青平 Preparation method of silver carp noodles
CN110292155A (en) * 2018-03-21 2019-10-01 关德智 The refreshing product of fish and its production technology

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103229947A (en) * 2013-03-30 2013-08-07 安徽金禾粮油集团有限公司 Nutritional fine dried noodle containing Crateva unilocularis and fishbone paste, and preparation method thereof
CN103549508A (en) * 2013-11-01 2014-02-05 湖北省夫子河萧莉食品有限公司 Arrowroot fish noodles and preparation method thereof
CN103549508B (en) * 2013-11-01 2015-09-30 湖北省夫子河萧莉食品有限公司 A kind of arrowroot fish face and preparation method thereof
CN104095251A (en) * 2014-05-07 2014-10-15 安徽艳平农产品加工有限公司 Manufacturing method for fish noodles
CN104432218A (en) * 2014-11-16 2015-03-25 吴青平 Preparation method of silver carp noodles
CN110292155A (en) * 2018-03-21 2019-10-01 关德智 The refreshing product of fish and its production technology

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Open date: 20080820